2015 Vietti "Castiglione" Barolo

SKU #1399238 94 points James Suckling

 Plenty of perfume here with abundant roses and violets, as well as spice-dusted red cherries and hints of orange rind. The palate has depth and density with a sense of power and detail to the tannins. Long, dense and fresh.  (1/2019)

94 points Robert Parker's Wine Advocate

 The 2015 Barolo Castiglione is a soft and elegant expression with marked freshness and delineated fruit. Indeed, Luca Currado maintains that 2015 was not a hot vintage per se, and any jammy notes that might appear in the vintage may have to do with an overzealous approach to leaf pulling during the summer season. Old habits die hard, he says, and leaving the leaves intact contributes to the color stabilization of the wine and the successful management of its acidity. From an analytical point of view, this wine does flaunt that much-needed inner crispness. It adds focus and sharpness to the layers of dark, succulent fruit that appear on first nose. (ML)  (6/2019)


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Price: $52.99

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By: Keith Mabry | K&L Staff Member | Review Date: 3/20/2019 | Send Email
Vietti resides in my heart as one of my first wine crushes when I started exploring Italian wines in my younger days. The Barberas and Nebbiolos were always classic and engaging and priced for a struggling student of wine to enjoy. The Barolos delivered complexity and were some of my favorite wines, and a special indulgent treat when I could afford to buy a bottle or two to tuck away. It's always great to walk down wine memory lane and see that the Vietti has maintained its integrity and purity in each new release, some twenty years later. The Castiglione has the purest of Barolo profiles. Dusty spices, perfumed red fruit and dried rose petals erupt from the glass. It is a classy wine that shows the mouth-filling qualities of the most traditional Nebbiolos with mouthwatering acidity and velvety tannins. It's a wine my younger self would have dreamed of having in his wine locker. Luckily, I am now in a position to put a few of these away and I am certain that my older self will be equally appreciative of those future bottles.

By: John Downing | K&L Staff Member | Review Date: 3/19/2019 | Send Email
I had the privilege of a sneak preview of this wonderful Barolo during a visit to Vietti last year. Luca Currado should be very proud of his Castiglione Barolo as his deft winemaking has matched ripe fruit from a warm vintage with very fresh tannins and bright acidity which is no easy task. It's wonderful to open and drink now yet allowing its youthfulness to round out with a bit of cellaring will only enhance it.

By: Mike Parres | K&L Staff Member | Review Date: 3/19/2019 | Send Email
Love the 2015 vintage of this wine. The nose brings aromas of dried cherry and roses, and on the palate you will find raspberries, tar, tobacco, truffle, and a little Langhe dust with a good tannin structure. I love the elegance to this wine, and with all of its varietal purity here, I recommend decanting for a couple hours...or even aging a couple of years (I have some 2000 & 2001 that I am still waiting on.). This would show extremely well with a wild mushroom risotto or a barbecue Tri-tip.

By: Greg St. Clair | K&L Staff Member | Review Date: 3/19/2019 | Send Email
You’ve probably heard that the 2015 vintage in Barolo is special and with the Vietti “Castiglione” it goes even a little further. The heralded ripeness of the vintage does not play out in a “fruit bomb” concept the wine carries its added weight as muscle and structure, but it has no fat, its focused. The nose shows more herb and rose petal and bitter orange blossom initially and then drops into earth, leather hints of truffle and smoke. On the palate the wine shows considerable lift and elegance for such a powerful wine it has textural richness but more as an underpinning than the principal feeling. The flavors are much like the nose with a more savory character and less floral at the moment. The finish is balanced, long, and shows depth, tannins are there but are supple and not harsh. Truly an excellent representation of the vintage from one of the regions best producers.

By: Ryan Moses | K&L Staff Member | Review Date: 3/19/2019 | Send Email
Vietti's Barolo Castiglione is in a class all its own. To call it "entry-level" is a huge disservice, as it can rival other producer's top Crus in strong vintages like 2015. Beautiful aromas of orange peel, rose petal, and cherries lead the way. On the palate, it somehow marries waves of sweet fruit in a weightless texture. While other vintages of this wine can be as demanding as any other young Barolo, the accessibility here is a wonderful counterpoint and will make it nearly impossible to resist. A wine that always disappears quickly from our shelves, grab some while available and enjoy anytime over the next 10-15 years.

Additional Information:

Varietal:

Nebbiolo

- Tar and roses are the two descriptors most associated with this red grape grown, almost solely, in Italy's Piedmont, where it has achieved fame under the guises of the incredibly and age-worthy wines of Barolo and Barbaresco. Characterized by chewy tannins, high acidity, high-tone cherry and raspberry fruit and truffle aromas and flavors, Nebbiolo has rightfully earned its reputation. Sadly the late-ripening varietal is quite delicate and is prone to disease as well as damage by hail that frequently pelts the region. Outside of Barolo and Barbaresco, Nebbiolo is grown in the DOCs of Gattinara, Spanna and Ghemme. The Nebbiolos of the Nebbiolo d'Alba DOC in the southeastern part of Piedmont are generally lighter and more immediately approachable versions of the grape, aged for less time than Barolo and Barbaresco, which also makes them less expensive. Langhe Nebbiolos are generally made from declassified fruit from the aforementioned regions of Barolo, Barbaresco and Nebbiolo d'Alba.
Country:

Italy

- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world.
Sub-Region:

Piedmont

- Piedmont is in the Northwestern region of Italy, bordering France and Switzerland. Piedmont is predominantly a plain where the water flows from the Swiss and French Alps to form the headwaters of the Po river. The major wine producing areas are in the southern portion of the region in the hills known as the "Langhe". Here the people speak a dialect that is 1/3 French and 2/3 Italian that portrays their historical roots. Their cuisine is one of the most creative and interesting in Italy. Nebbiolo is the King grape here, producing Barolo and Barbaresco. In addition, the Barbera and Dolcetto are the workhorse grapes that produce the largest quantity of wine. Piedmont is predominantly a red wine producing area. There are a few whites made in Piedmont, and the Moscato grape produces a large volume of sweet, semi-sweet and sparkling wines as well.
Specific Appellation:

Barolo

- Made from 100% Nebbiolo grapes, these wines take their name from the village of Barolo. A maximum of 205,000 cases per year can be made from 3081 acres of land divided between 11 communes and more than 1200 growers. La Morra, Barolo, Castiglione Falletto, Monforte and Serralunga are the most important communes and produce most of the exported wine. Barolo is a powerhouse wine in some communes but also more delicate in others (La Morra is the most delicate and Serralunga the most powerful). Recent technological and viticultural advances are remaking Barolo into a wine that is more consistent balanced. Producers here do not want to change the flavor or feel of their wines, only improve and eliminate poor winemaking technique. A wine of great perfume, body and size the classic nose of "tar and roses". Barolo is best served with roast meats the Piemontese classic would be "Stracotto del Barolo or pot roast cooked with a Barolo, game birds or powerful cheese.